These products you sell are the easiest I have ever seen to use, and the yogathurn is the best thing this side of heaven! I would recomend your products to anyone interested in going the natural route. I have made Mozzarella many times and my husband loves it. I have my own cows which I purchased just so I could try my own yogurt, I am unable to digest yogurt from the stores but I have no issues with this culture and my own milk. Also I will be attempting to try and make some of the other cheeses. Once again thanks for such wonderful products.

I like to use yogurt cheese with a poached peach desert. It holds up the the heat of the warm peach when served. Making yogurt cheese tends to concentrate the sharpness of the yogurt and the Y5 culture is great for this as it is less tangy to start with. I've also used it mixed with chives, bacon bits,and shredded cheddar cheese to stuff baked finger potatoes as a finger food at a party.



As a yogurt, it is great when mixed with honey, or fresh fruits.

My order came quickly and works great. I've made two batches, they were nicely thickened and taste great. I made the second batch using a bit of yogurt I saved from the first batch. It turned out just as good. I'm saving the other 4 packets as backup when my culture fails or the taste changes.

I love this yogurt culture for making sweet, thick yogurt. I also add 1/4 t flora danica per gallon of milk, which adds a buttery taste. I might even try this with lowfat milk. I always found the store brands were too tart. This is especially good as yogurt cheese. I spread on toast and put Rigoni di Asiago Org. fruit spread on top. YUM!

I just made 2 quarts of Y5 yogurt. It was so easy. I used 2 quart jars wrapped in heavy towels and a heating pad. It was that easy. Tasted wonderful and was very thick. Thanks, will be buying more.

This culture is fantastic! It creates a very thick, creamy, and mild yogurt. To make a "dessert" yogurt I use 1 qt fresh cream* and 1 qt fresh milk*, this ratio makes yogurt that rivals ice cream! This culture has a natural sweetness, I add 1 whole scraped vanilla bean to the finished 2Qts of yogurt and then top with fresh fruit, no need for any extra sweetener(at least for me!). Excellent for "Coer al La Creme".



*Fresh Milk provided by "Betty" my Irish Dexter cow!

I just want to say this is my first try at making yogurt. It was very successful. Thank you for making this available. My second batch I used 6 qts of whole milk with 2 pkgs of starter. This one was the best yet. Not quite as sour and it set fine. Our weather is very conducive to making yogurt. Our highs range from 105 to 110 degrees.It made about 3 qts of greek style yogurt. My kids love it. We add vanilla and stevia to sweeten. Have to control the sugar intake. Thank you once again.